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| Mango & Ricotta Dessert |
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| Serving Suggestions |
Cook Time: 16 minutes
Prep Time: 5 minutes
Cooling Time: 1 hour
Makes: 25 pieces
Ingredients:
1 tub (15 oz.) Sargento Ricotta Cheese or grated Paneer
1 can (14 oz.) Carnation condensed milk
1 pkg. (3.2 oz.) Carnation milk powder
1 cup mango pulp
1 tsp. cardamom powder
½ tsp. saffron
¼ cup chopped cashews
Directions:
Prep Time: 5 minutes
Cooling Time: 1 hour
Makes: 25 pieces
Ingredients:
1 tub (15 oz.) Sargento Ricotta Cheese or grated Paneer
1 can (14 oz.) Carnation condensed milk
1 pkg. (3.2 oz.) Carnation milk powder
1 cup mango pulp
1 tsp. cardamom powder
½ tsp. saffron
¼ cup chopped cashews
Directions:
- In a microwave-safe dish, mix first four ingredients until all lumps are smoothed out.
- Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
- Microwave 5 minutes uncovered, take out and mix well, loosening the edges.
- Microwave 2 minutes uncovered, take out, add cardamom & mix well, loosening the edges.
- Microwave 2 minutes uncovered, take out, add saffron and mix well, loosening the edges.
- Microwave 2 minutes uncovered, take out and mix well, loosening the edges.
- Press down and flatten the mixture, sprinkle cashews on top and press down firmly.
- Cover and refrigerate for an hour before cutting into 25 pieces.
- Serve chilled.
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